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2005

TODAY's CASES:

Candied Kumquats

On 28 Jan 2005 at 10:31, Mary wrote:

> Could you please find me a recipe for candied kumquats.  I had them
> once and they were delicious.  I have a small tree and they are loaded
> and would like to try.  I would really appreciate it.  I did find your
> recipe for kumquat marmalade.
> 
> Mary 
> 

Hello Mary,

See below. I'm also sending a recipe for brandied kumquats.

Phaed

Candied Kumquats 

  Makes about 4 cups 

4 cups kumquats  
1 cup water 
Water 
1/4 tsp. cream of tartar 
2 1/2 cups granulated sugar 
Granulated sugar 

Using a toothpick, prick a small hole in the bottom of each kumquat. 
Place the kumquats in a heavy stockpot and cover with water. 

Bring the stockpot to a boil, then reduce the heat to a simmer and 
cook the kumquats until tender, about 15 minutes. Drain the kumquats. 

In a separate stockpot, add the sugar, water and cream of tartar. 
Heat the mixture over medium heat, stirring to dissolve the sugar. 
When the syrup reaches the soft ball stage, 238 on a candy thermometer, 
add the drained kumquats. Reduce the heat to medium-low and cook the 
kumquats in the syrup for 10 minutes. Remove the kumquats from the 
syrup and let them cool on a baking sheet lined with waxed paper. 

When cooled, roll the kumquats in additional granulated sugar to coat. 
Store in an airtight container. 
----------------------------------
Brandied  Kumquats

 Ingredients :

 4 c. fresh kumquats, quarter and remove seeds
 1 1/2 c. sugar
 1/2 c. Brandy, to taste

 Preparation :

 Simmer kumquats and sugar in pan until kumquats are tender. Cool
 slightly, stir in Brandy. Cover and store in refrigerator.

Fish Baked in Milk

On 30 Jan 2005 at 14:51, Robert wrote:

> 
> Hello;
> 
> In 1948 or '49 I used to watch a Chef Milani on a Los Angeles TV
> station ( Maybe KTLA ). 
> 
> He had a recipe for fish baked in milk, with I think bread or cracker
> crumbs on top. I don't recall any other ingredients.
> 
> Any help you can give me would be appreciated.
> 
> Robert, CA
> 

Hello Robert,

Well, I could not find a Chef Milani recipe, but the first one below sounds similar. The second recipe is also good for fish and can be used with any kind of white fleshed fish.

Phaed

Fish Baked In Milk       

1 1/2 pound halibut, haddock or other lean fish. Salt fish, remove tough 
skin. Dredge with flour. Arrange in a single layer in a shallow, greased 
baking dish, large enough to hold fish together. Cover fish with thin 
slices of onion. Sprinkle with 3/4 cup cracker or bread crumbs. Add sufficient 
milk to barely cover the fish. Bake at 350 degrees for 45 minutes. Fish should 
be tender and crumbs brown.
--------------------------------------
Baked Milk Fish

Ingredients:
1 1/2 pounds cod fillets (any white fish can be used)
1 1/2 cups 1% milk 
1 onion, chopped 
1 teaspoon lemon pepper 
1 teaspoon dried parsley 
salt to taste 
1 tablespoon lemon juice 
----------
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking 
dish with cooking spray. 
Rinse cod filets and pat dry. Place fish in a single layer in the baking 
dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over 
fish filets. Drizzle filets with lemon juice. 
Bake in preheated oven for 15 minutes, or until fish is firm and can be 
flaked with a fork. 

Pepper Question

On 30 Jan 2005 at 3:46, lisa wrote:

> Dear Uncle,
> 
> What's the difference between white and black pepper?  Is white pepper
> used for the taste or for the color, like I've seen it in a couple of
> receipes where black pepper would show.
> 
> Thanks, 
> Lisa
> 

Hi Lisa,

Black pepper comes from peppercorns that are picked when not quite ripe. They are then dried until they shrivel and the skin turns brown or black. White pepper comes from fully ripe peppercorns which have had their skin removed and then are dried. White pepper is milder than black pepper, and yes, you are correct - white pepper is mainly used in light-colored dishes because it doesn't show.

Phaed


Garlic Dressing

On 30 Jan 2005 at 8:14, Ruth Ann wrote:

> Just checked out your Archives.  How wonderful your website is.  I
> spent hours there however I did not find a recipe for Garlic Salad
> Dressing.  I had it many years ago in a restaurant and have never seen
> it since.  It's memory has stuck in my mind.  It was a very thick
> dressing, which you could almost cut with a knife, and served on the
> side.  I suspect perhaps sour cream based but not sure.  Can you help?
>  Thanks, Ruth Ann.
> 

Hello Ruth Ann,

Well, every restaurant that makes their own dressing makes them somewhat differently.

See below for four recipes.

Phaed

Creamed Garlic Salad Dressing

1/2 small onion, chopped very fine
2/3 head garlic, chopped fine, then crushed into 1 teaspoon salt
3 dashes Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon Accent seasoning
1/2 teaspoon black pepper
1 teaspoon sugar
1 pint sour cream
1 pint mayonnaise
1 tablespoon lemon juice, optional

Mix all ingredients together. 

Yield: Makes 1 quart
Source: William Schimke, former chef at the Century Plaza Hotel, 
Century City, Calif.
--------------------------
Creamy Garlic Dressing 
(for 4 large Tuscan Dinner Salads) 

Mayonnaise - 32 ounces 
Extra Virgin Olive Oil - 1 cup 
Garlic Puree - a pinch 
Roasted Garlic Puree - 1/3 cup (please note there is a difference between 
             the types of garlic puree's one is roasted the other is not) 
Lemon Juice - 1/3 cup 
Worcestershire - 1 Tablespoon 
Tabasco - 6 splashes 
Cold Water - 1 cup 
Black Pepper - pinch 
Salt - pinch 
Dijon Mustard - 1 teaspoon 
Red Wine Vinegar - 1/3 cup 

Put all ingredients for dressing into a bowl, mix well with a stick blender 
and serve over salad. 
-------------------------
Creamy Garlic Dressing

1 pint Miracle Whip
1/2 pint sour cream
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/3 c. cider vinegar
1/2 c. sugar
4 cloves garlic, chopped fine or pressed

Mix all together and chill (add water if too thick). 
----------------------------------
Creamy Garlic Dressing
Makes 2 cups

In a blender combine:

1 1/2 cups light mayo
1/4 cup canola oil
1/4 cup red wine vinegar
2 tsp Minced garlic
1/4 tsp Fresh ground black pepper
1 TBS Powdered sugar

Blend until well combined. Store in refrigerator in jar up to three weeks.

Homemade Pudding Mixes

 
On 30 Jan 2005 at 8:16, qistina wrote:

> Hello,
> 
> I have just visited your website and I think it's
> great!!
> 
> Thank you for all your hard work and time.
> 
> I am in Malaysia and therefore would probably have
> quite a few requests for recipes of things not
> available here.
> 
> First, I would appreciate if there is a clone recipes
> for Jell-O puddings. Either the cook & serve or
> instant ones.
> 
> Thanks!! 
> 
> -qistina
> 

Hello Qistina,

Greetings to you in Malaysia.

Below are some recipes for jello-type "instant" pudding mixes, chocolate and vanilla. I have not made these, so I do not know which one is best.

Phaed

Vanilla  Pudding  Mix

 Ingredients :
 1 1/2 c. sugar
 2 3/4 c. nonfat dry milk
 3/4 c. cornstarch
 1 tsp. salt

 Preparation :
    Combine all ingredients and store in covered container.  To make
 pudding: Combine 1 1/4 cup mix and 2 1/2 cups milk or water.  Cook
 until thick.  Add 1 tablespoon butter.  Beat 1 egg slightly.  Add
 some hot pudding to beaten egg; then blend into pudding.  Cook 1
 minute.  Remove and add 1 1/2 teaspoons vanilla.
----------------------------------
Chocolate  Pudding  Mix  And  Pudding

 Ingredients :
 2 1/4 c. instant milk
 1 c. sugar
 1/2 c. cornstarch (do not pack down)
 2/3 c. unsweetened cocoa, measured and sifted
 1/4 tsp. salt
To  Make  Pudding:
 1 batch (1 c.) pudding mix
 1 c. water
 1 c. milk
 1 tbsp. unsalted butter
 1/2 tsp. vanilla

 Preparation :
    Combine all ingredients and mix well.  Divide into 1 cup batches
 and place in 4 bags or 4 air-tight containers.  Store tightly at
 room temperature.  Will keep in air-tight containers until ready to
 make pudding.  Put mix in medium-sized heavy pan.  Gradually stir in
 water and milk. Bring to boil over medium heat, stirring constantly.
  Simmer 1 minute. Remove from heat and add butter and vanilla.
 Strain into serving dishes.  Cover lightly with plastic and chill.
----------------------------------
Chocolate  Pudding  Mix

 Ingredients :
 4 c. non-fat dry milk powder
 3 1/2 c. sugar
 1 2/3 c. cornstarch
 2 1/2 c. unsweetened cocoa

Chocolate  Pudding:
 1 c. chocolate pudding mix
 2 c. milk
 2 tbsp. oleo
 1 tsp. vanilla

 Preparation :
    Stir all ingredients together until well mixed.  Store in glass
 jar.  In a 2 quart saucepan, gradually stir the milk into the
 pudding mix, keeping it smooth.  Over medium heat, stirring
 constantly, bring to a boil and boil 1 minute.  Stir in oleo and
 vanilla until oleo is melted.  Pour into individual serving dishes.
----------------------------------
Pudding  Mix

 Ingredients :
 4 c. non-fat dry milk
 1 1/2 c. sugar
 1 1/2 c. cornstarch
 1 tsp. salt
To Prepare Vanilla Pudding:
 1 c. mix
 2 c. water

 Preparation :
    Mix and keep in airtight container.   Stir over medium heat until
 thickened.  Remove from heat and stir in: 1/2 tsp. vanilla 1 beaten
 egg   Makes 4 servings.
----------------------------------
Vanilla  Pudding  Mix

 Ingredients :
 4 c. dry milk
 2 c. sugar
 1 1/2 c. cornstarch
 1 tsp. salt

 Preparation :
    Combine all ingredients.  Sift 6 times.  Store at room
 temperature in Tupperware.  To Use:  Combine 1 1/4 cups mix with 1
 cup milk and 3/4 cup water. Cook over medium heat until smooth.
 Soon as it thickens stir in 4 tablespoons butter and 1 1/2 teaspoons
 vanilla.   Remove from heat. Makes 4 servings.  For chocolate
 pudding:  Prepare as above but add to the 3/4 cup water 2 ounces
 melted unsweetened baking chocolate and 2 tablespoons brown sugar.
 Makes 6 servings.  Cover and refrigerate.
----------------------------------
Chocolate  Pudding  Mix

 Ingredients :
 4 c. nonfat dry milk
 3 1/2 c. sugar
 1 2/3 c. cornstarch
 2 1/2 c. cocoa

 Preparation :
    Stir together.  Store in covered container at room temperature.
 Prepare for dessert: 2 c. milk 2 tbsp. butter 1 tsp. vanilla   Stir
 in milk gradually over medium heat.  Bring to a boil - boil 1
 minute.  Take off heat, mix in butter and vanilla.
----------------------------------
Vanilla  Pudding  Mix

 Ingredients :
 3 c. dry milk
 4 c. sugar
 3 c. cornstarch
 1 tsp. salt

 Preparation :
    Combine and store in 10 cup container in a cool, dry place.  To
 use: Stir mix before measuring.  1/2 cup mix in saucepan; add 2 cups
 milk, 1/2 teaspoon vanilla and 1 drop yellow food coloring
 (optional).  Cook over low heat, stir until thickens and comes to a
 boil.  Continue cooking for 1 minute.  Remove from heat and pour
 into serving dishes. Pudding will thicken as it cools.  Yield: 4
 (1/2 cup) servings.
----------------------------------
Chocolate  Pudding  Mix

 Ingredients :
 4 c. nonfat dry milk
 2 2/3 c. sugar
 1 1/3 c. cornstarch
 2 c. unsweetened cocoa
 1/2 tsp. salt
Chocolate Pudding From Mix:
 1 c. chocolate pudding mix
 2 c. water (or milk)
 1 tbsp. margarine
 1/2 tsp. vanilla

 Preparation :
    Stir together dry milk, sugar, cornstarch, cocoa and salt until
 well mixed.  Store in tightly covered container at room temperature.
  Stir pudding mix before each use.  Makes about 7 cups mix.  In
 medium saucepan stir together pudding mix and water until well
 mixed.  Bring to a boil over medium heat, stirring constantly, and
 boil 1 minute.  Stir in margarine and vanilla.  Pour into individual
 serving dishes.  Chill.  Makes 4 (1/2 cup) servings.  NOTE:  For
 richer, creamier pudding substitute 2 cups milk for water. MOCHA
 PUDDING:  Follow basic recipe for Chocolate pudding substituting 1
 cup strong black coffee for 1 cup of the water.
----------------------------------
Basic  Pudding  Mix

 Ingredients :
 4 c. nonfat dry milk
 1 1/3 c. sugar
 1 c. cornstarch
 1/2 tsp. salt
Vanilla Pudding From Basic Mix:
 1 c. Basic pudding mix
 2 c. water (or milk)
 2 tbsp. margarine
 1 tsp. vanilla

 Preparation :
    Stir together dry milk, sugar, cornstarch and salt until well
 mixed. Store in tightly covered jar at room temperature.  Stir
 pudding mix before each use.  Makes about 6 cups mix.  In medium
 saucepan stir together pudding mix and water until well mixed.
 Bring to a boil over medium heat, stirring constantly, and boil 1
 minute.  Stir in margarine and vanilla.  Pour into individual
 serving dishes.  Chill.  Makes 4 (1/2 cup) servings.  NOTE:  For
 richer, creamier pudding substitute 2 cups milk for water.

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